Dilled Apple And Potato Salad

• 1 1/2 lb. red potatoes
• 2 large carrots, peeled and cut into small, thin sticks
• 1/4 tsp. salt
• 1/2 c. diced celery
• 1/3 c. sliced green onions
• 1 Granny Smith apple, unpeeled, cored and diced
• 1/2 c. light reduced-calorie mayonnaise
• 1/2 c. plain nonfat yogurt
• 1/2 c. low-fat lemon yogurt
• 1 Tbsp. finely chopped fresh dill
• 2 Tbsp. finely chopped fresh parsley
• dash of hot pepper sauce
• 1 Tbsp. Dijon mustard

1. Rinse potatoes, but do not peel.
2. Cut each in half.
3. Place in saucepan and add water just to cover.
4. Cover and cook 10 minutes over medium heat.
5. Add carrots and cook 10 minutes more or until vegetables are tender, but firm.
6. Drain and rinse gently with cool water.
7. Drain again and set aside to cool.
8. Cut potatoes into bite sized pieces.
9. Set aside.

red potatoes, carrots, salt, celery, green onions, apple, light reducedcalorie mayonnaise, nonfat yogurt, lowfat, dill, parsley, pepper sauce, mustard

Taken from www.cookbooks.com/Recipe-Details.aspx?id=522495 (may not work)